What Does Matcha Taste Like?

Matcha has a very distinctive flavour. It’s often described as earthy, grassy, slightly bitter, and umami-rich. Some say it tastes a little like spinach or seaweed, with a creamy, smooth aftertaste — especially when prepared properly with hot water or milk.

If you’re new to it, the taste might come as a surprise. It’s not like regular green tea, which is steeped and then removed. Matcha is made by whisking the actual powdered leaf into water, so you consume the whole leaf. This gives it a much more intense, layered flavour.

Sweeteners, milk, or plant-based alternatives are often added to mellow the bitterness and bring out its natural depth.

What Exactly Is Matcha?

Matcha is a type of finely ground powdered green tea, made from specially grown and processed shade-grown tea leaves. These leaves, called tencha, are picked, steamed, dried, and then ground into a bright green powder.

Unlike most teas, matcha isn’t brewed and discarded. The powder is whisked directly into hot water, so you’re drinking the entire leaf. That’s what gives matcha such a strong flavour and high concentration of antioxidants and caffeine.

When and How Is Matcha Consumed?

Traditionally, matcha is used in the Japanese tea ceremony, a slow and mindful ritual that dates back hundreds of years. In that setting, it's consumed in small amounts and sipped slowly.

Nowadays, matcha is also enjoyed in a range of modern ways — from matcha lattes to smoothies, iced drinks, desserts, cakes, and even savoury dishes. The powder is versatile and can be used hot or cold.

Some people drink it as a coffee alternative due to its calming yet energising effect — a result of caffeine combined with an amino acid called L-theanine, which promotes focus without the crash.

Where Is Matcha Popular?

Matcha originates from Japan, where it’s still most deeply tied to culture and tradition. However, it has also become extremely popular worldwide, especially in the UK, US, Australia, and Europe, where health trends have driven a surge in interest.

Specialist matcha cafés have popped up in many cities, and even mainstream coffee shops now offer matcha drinks on their menus. It’s particularly trendy among people looking for alternatives to coffee, or those interested in mindfulness, wellness, and clean eating.

What Else Should You Know?

Not all matcha is created equal. There are two main types:

• Ceremonial grade matcha – higher quality, used for drinking, with a smoother, less bitter taste.

• Culinary grade matcha – more affordable, slightly more bitter, and best used in baking or blended drinks.

Store it in an airtight container away from light and heat to preserve the vibrant green colour and flavour. If your matcha tastes overly bitter or dull, it could be stale or lower quality.

Final Thought

Matcha tastes like nothing else — it’s bold, green, and complex. With notes of grass, nuttiness, and a gentle bitterness balanced by umami, it’s an acquired taste for some, but deeply satisfying for others. Whether you're sipping it traditionally or whisking up a latte, matcha brings a calming kick and a unique flavour that’s hard to forget.